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Chicken Pot Pie with Biscuits is made on the stove top, finished in the oven, and ready in less than an hour. A classic chicken pot pie filling with chicken, vegetables, and a creamy sauce is topped with homemade biscuits.
If you love chicken pot pie, you’ll want to try my recipe for chicken pot pie with biscuits. It’s everything you love about chicken pot pie – chicken and vegetables coated in a creamy and rich sauce. The best part? My version is topped with flaky, buttery, scratch-made biscuits.
My favorite part, besides those homemade biscuits on top, is the fact that this recipe makes a fantastic weeknight meal. You can make this dish from beginning to end in less than an hour. From scratch!
Love quick weeknight chicken dinners? Try some of my other recipes: Chicken Bacon Ranch Pasta, Creamy Chicken Tortellini Soup, Cheesy Chicken Broccoli and Orzo Skillet Meal, or Creamy Chicken Tortilla Soup.
Easy Chicken Pot Pie
I love this recipe because it cooks faster than a traditional chicken pot pie without losing any flavor or quality. In fact, I think flaky buttermilk biscuits are an upgrade to the standard pie crust.
Looking for a few more shortcuts to make this recipe easier? Instead of cooking chicken in the first step, use shredded rotisserie chicken from the grocery store. Or, use any leftover chicken or turkey you may have on hand from yesterday’s dinner.
If you don’t feel like making biscuits from scratch, grab a tube of biscuits from the store instead. Make sure to consult the baking times on the package directions, because they may vary from my times below.
How To Make Chicken Pot Pie With Biscuits
I used a 12″ sauté pan for this recipe. A sauté pan and a skillet are two different pans, and you’ll want to use a sauté pan for this recipe. The main difference is that a sauté pan has a flat bottom and taller sides, as shown in the photos.
A sauté pan will also hold a larger quantity of food, which makes it the ideal vessel for a skillet meal, like my chicken pot pie with biscuits.
Don’t have an oven-proof sauté pan? Simply cook your filling on the stove top, then pour into any 2 quart oven-proof baking dish instead.
Heat your sauté pan over medium heat and add half of your butter. Quickly pan fry your cubed chicken, then set it aside for later. Add the rest of your butter and cook the onion and celery until browned. Then, you’ll add your garlic to cook for just a moment (garlic browns quickly).
Next, you’ll make your sauce. First, you’ll add flour to your vegetables and toss them to coat. Flour acts as a thickening agent in this recipe, and is necessary to get a thick and creamy sauce. If needed, you can substitute the flour with cornstarch instead.
Then, you’ll add the chicken broth and milk. Make sure to scrape the bottom of the pan to release any flavorful bits and incorporate them into the sauce. A whisk is helpful here, as it easily incorporates the flour into your liquids.
After that, simply add your seasonings and frozen peas and carrots. Your sauce will simmer for a few minutes to thicken slightly, then the pan can be removed from the heat. Toss your chicken back in and stir to combine.
Lastly, prepare your biscuits and place them right on top of your pot pie filling. Bake for 16-18 minutes, or until the tops of the biscuits have browned.
Your chicken pot pie with biscuits is ready to serve. Enjoy!
Chicken Pot Pie with Biscuits
- 4 tablespoons unsalted butter divided
- 16 ounces chicken breasts cubed
- 1 medium onion diced
- 2 garlic cloves minced
- 2 celery stalks diced
- 4 tablespoons all purpose flour
- 1 cup milk
- 1 3/4 cups chicken broth
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups frozen peas and carrots
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter cold
- 3/4 cup buttermilk
- Preheat oven to 425 degrees.
- In a 12" saute pan over medium heat, add 2 tablespoons of butter. When hot, add cubed chicken. Cook for 3-4 minutes, stirring occasionally, until cooked through. Remove from pan, set aside, and cover to keep warm.
- Add remaining 2 tablespoons of butter, onions, and celery. Cook for 4-5 minutes or until vegetables begin to brown. Add garlic and cook an additional 30 seconds.
- Add flour to pan and stir to coat vegetables. Cook for 1 minute, then add chicken broth and milk. Whisk to incorporate, scraping the bottom of the pan as needed. Add thyme, salt, pepper, and peas & carrots. Stir to combine.
- Bring to a simmer, and allow sauce to cook until thickened slightly, up to 5 minutes. Once sauce has thickened, remove from heat, add chicken, and stir to combine.
- In a large bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine and remove clumps.
- Grate butter (or cut into small pieces). Add butter to flour mixture, stirring to combine. Make a well in the center of the flour mixture. Add buttermilk and stir until barely incorporated.
- Toss dough out onto a lightly floured surface. Handling as little as possible, fold dough in half five times, then pat to a 1 inch thickness.
- Using a biscuit cutter, cut out biscuits and place on top of your pot pie filling.
- Bake entire dish for 16-18 minutes, or until biscuits are browned on top.